Steak & Lobster with Herb Butter Corn and Fluffy Rice
Ingredients:
For the Steak:
1 ribeye or filet mignon steak
Salt and freshly ground pepper
1 tbsp olive oil
1 tbsp butter
1 garlic clove, minced
1 tsp Worcestershire sauce
For the Lobster Tails:
2 lobster tails
2 tbsp butter, melted
1 garlic clove, minced
1 tsp lemon juice
Paprika and chopped parsley
For the Corn on the Cob:
2 ears of corn, halved
2 tbsp butter
Chopped parsley
Salt to taste
For the Fluffy Rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
Instructions:
Cook the Rice:
Rinse rice until water runs clear.
Bring water to a boil, add rice and salt.
Cover, reduce heat, and simmer 15 minutes.
Fluff with a fork and keep warm.
Prepare the Corn:
Boil or steam corn until tender, about 7–10 minutes.
Toss with butter, salt, and parsley.
Cook the Lobster Tails:
Preheat oven to 425°F (220°C).
Cut the top of the shell lengthwise and gently lift meat over the shell.
Brush with butter, garlic, lemon juice, paprika, and parsley.
Bake 10–12 minutes until opaque.
Cook the Steak:
Season steak with salt and pepper.
Heat olive oil in a skillet over high heat.
Sear steak 3–4 minutes per side for medium-rare.
Add butter, garlic, and Worcestershire; spoon over steak as it finishes.
Rest before slicing.
Plate the Dish:
Arrange steak slices next to lobster tails.
Add corn and a small bowl or mound of rice.
Drizzle steak with pan sauce and garnish with parsley.